Adapted From Edmonds
1 cup flour
1 cup cold water
80g butter, cubed
3 large eggs, lightly beatenMethod:
and salt onto a piece of paper. Place the water and butter into a saucepan and
heat until butter melts.
liquid to a rolling boil then roll the piece of paper and quickly shoot in the
flour all at once. Remove the pan from the heat and beat just enough to bring
the mixture together into a smooth dough.
3. Turn the
mixture into a bowl and leave to cool for 10 minutes. With an electric mixer,
beat the eggs, in small amounts, into the cooled mixture. Continue beating
until the mixture is very glossy.
oven to 200°C. Line two baking trays with non-stick baking paper. Place
or pipe mounded spoonful’s on to prepared baking trays. Sprinkle trays with
cold water to create steam during cooking as this will help the choux puffs
Bake for 15
minutes until puffed, then reduce oven to 180°C and cook for a further
30 minutes until dry inside and golden brown.
the oven and using a wooden skewer, pierce a hole in the base of each choux
puff. Cool on a wire rack. once cold, pipe desired filling into the holes to
fill choux puffs and decorate as desired.
I created a
salmon, cream cheese and lemon filling (just a small amount of lemon to taste).
I mixed these ingredients in a bowl and piped into the Profiteroles.
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